Poultry Products 508 Syllabus

Transcription

1 Poultry Products 508 Syllabus 8:30 12:00 1:30 4:30 WEEK 1 (June 12-16, 2017) Muscle Food Products Mark P. Richards Food Applications Lab Instructor Guest Speakers University of Wisconsin-Madison Beth Button (Faculty Assistant) Dept. Animal Sciences Dept. Food Science (UW-Madison) Andy Milkowski (Adjunct Professor) Phone: (608) Phone: (608) mprichards@ansci.wisc.edu button@wisc.edu WEEK 2 (June 19-23, 2017) Egg and Egg Products Microbiology and Food Safety Egg Functionality Guest Speakers Manpreet Singh Dr. Deana R. Jones Purdue University Russell Research Center John Brunnquell (Egg Innovations) Department of Food Science Agricultural Research Service (765) Phone (706) manpreet@purdue.edu Deana.Jones@ARS.USDA.GOV Office Hours: schedule an individual meeting with each instructor as needed. Course Description and Intended Learning Outcomes: This course will cover the basic principles and technologies involved in producing eggs, egg products and muscle-based products. Emphasis will be placed on understanding the role of chemical and physical processes that go into producing a high quality product. Students will learn how to quantitatively measure quality attributes of the different products they produce in the laboratory segments. An understanding of why a certain ingredient is needed in one product but not another product will be essential. Basic microbiological principles related to product quality and food safety will be described. Reflection exercises to process general concepts 1

2 Field Trip: The tour will serve to introduce students to real world processing technologies in the poultry and meat industry. Time will be allotted to direct questions to the tour guide. A field trip is scheduled for Friday June 23. Bring a sweatshirt/jacket. Requirements: Wear closed-toe shoes without heels and wear pants during laboratory exercises and field trips. No jewelry is permitted. Complete the security form before the trip Brakebush Brothers. T-shirts or long sleeve shirts are permitted, tank tops are not. Plan to have NO contact with live fowl within 72 h of the field trip. Grading system: Exam 1 Meats 100 points Exam 2 Meats 100 points Exam 3 Eggs 100 points Exam 4 Eggs 100 points Participation 40 points *Graduate Students taking course for Graduate Credit will be required to complete a special project as agreed upon by the student and major course instructors. Exams will be weighted at 70% of final grade, Special Project 20% of final grade, and Participation 10% of final grade. Grading Scale: Non-UW-Madison students UW-Madison students A 90% A 93% B 80% AB 88% C 70% B 83% D 60% BC 78% F < 60% C 70% D 60% F < 60% Attendance Policy and Make-up Exams: Regular attendance is expected of all students. A grade of zero will be given for unexcused absences during an exam period. Contact the Midwest Poultry Consortium (Beth Nelson) to determine if an excused absence during any segments of the course can be allowed. 2

3 Morning Meats Week Monday June 12 Tuesday June 13 Wednesday June 14 Thursday June 15 Introduction Fermentation Thermal Processing Exam 1 (8:15-9:15) Jerky-add wet ingredients NMIs Harvest Curing Jerky thermal step (Jie) Preservation Loaves Harvest Thermal Processing Sticks Culinary recipes 2 nd set Harvest Debone Discuss Raw Jerky results Jerky Competition dry ingredients Afternoon-Meats Wee Syllabus Proteins Water Binding Intro to FAL Jerky-Add dry ingredients Friday June 16 Courting the All Natural Consumer Hot Dogs Harvest Defects Ingredient Function Exercise Finish at 1230 Lunch at FAL* Pepperoni 1pm Stuff/Clip Loaves Lipids Culinary recipes 2 rd set Culinary Recipes a w and ph pepperoni Discuss thermal processed 1 st Jerky results Taste jerky finalize breast or thigh for competition Set NMIs Case Studies taste pepperoni deli loaves sticks Packaging 300 Finish/Review 10 Key concepts Jerky Competition wet ingredients texture & color An Sci Room 212 Poultry Research Lab Food Applications Lab (FAL) Basement of Babcock Hall/Dairy Store *Bring your lunch on Friday if you do not want to eat products Meat Science Lab made for the class 3

4 EGGS SECTION Monday June 19 Tuesday 20 Wednesday 21 Thursday 22 Friday 23 MORNING Exam 2 8:30-9:15am Meat Microbiology Egg Microbiology Egg Microbiology Egg Regulations Exam 3 8:30-9:15am Egg Industry Shell Egg Formation and Structure Shell Egg Processing and Composition Shell Egg Quality - Deterioration and Preservation Further Processed Products - Functionality Breakers and Liquid Egg Preservation Specialty Eggs- John Brunnquell 1130 Exam 4 8:00-8:45:am Field Trip AFTERNOON Microbiology Lab Microbiology Lab Laboratory Exterior Egg Quality Interior Egg Quality* Laboratory Angel Food Cake Egg White Foams Emulsions Jerky competition thermal step (Jie) *finish by 300 due to banquet Labs in Room 257 of Meat Science Building Lectures in Room 212 Animal Sciences finalize Jerky Competition Winners gift bags 4

5 Textbooks No text is required. The texts below are useful references. 1) The Science of Poultry and Meat Processing (Free Download) (Barbut, E-Book) 2) Egg Science and Technology (Stadelman and Cotterill, 1990) Christie Kapsner-(GnP Reglulations/HACCP at 1 st Processing talk)